Reviews

Most Helpful

This is really good. A little dense. A little crumbly on the top. We made a loaf to have with spaghetti. Not sure how much onions I used, I used a half of a very large walla walla. Loved the sweetness which came from the onions. Also added some basil and oregano.

I followed this recipe exactly (my onions were very small diced)and made 2 pizza crusts instead of 1 loaf, everyone in my family loved it and we will use it again, thanks for an easy very tasty wheatless bread.

I'm not going to rate this, since I made changes to the recipe that might have made it turn out so poorly. I used vegan egg replacer, and replaced the rye flour with 1/2 garbanzo and 1/2 oat flour. It got thick, foamy, and didn't bake or rise at all. Since the batter didn't "pour", I assumed that it wouldn't work out. I suppose if I followed it exactly, it would work, but websites for subbing flour said this would work, and the egg replacer directions said it should work, too. I will try it again, since I want this to work out. Thanks, Roosie, for the idea, and I hope it turns out better for me next time!